Art
J-GLOBAL ID：200902101441436869   Reference number：01A0652300

卵殻膜蛋白分解液の食品特性

Author (3)：
TAKEUCHI TOKUO

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(岐阜女大 家政)

About 岐阜女大 家政

, 
INARI TAEKO

About INARI TAEKO

(岐阜女大 家政)

About 岐阜女大 家政

, 
MORIMOTO HITOMI

About MORIMOTO HITOMI

(岐阜女大 家政)

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Material：
岐阜女子大学紀要  (Bulletin of Gifu Women's College)

About 岐阜女子大学紀要


Issue： 30  Page： 19-26  Publication year： Mar. 31, 2001 
JST Material Number： Z0746A  ISSN： 0286-8644  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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*egg component

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

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,  Eggs and egg products 
(FJ12040R)

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Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
卵殻膜

About 卵殻膜

, 
蛋白分解

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, 
食品特性

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